A Little About Me

New York, New York
As a newly married woman, it has become my mission in life to learn how to cook. Gone are the days of picking up sushi and ordering curries. In order to jump-start my education, I enrolled in the Institute of Culinary Education's Fine Cooking I course where I learned the basics, from roasting to boiling to mousse-making (ok, maybe not that basic)! I've attempted to replicate some recipes - somewhat successfully- and create a few of my own. This blog is for friends and foodies and is intended to document my cooking adventures (and occasional fiascoes). Enjoy the pictures and bon appetite!

Tuesday, August 3, 2010

A Taste of the Caribbean

While I have posted many ethnic recipes (i.e. pad thai, chicken curry), I have yet to share one from my own country of origin... Puerto Rico! Growing up, my family frequently ate at a restaurant called 'Tropical," which had the best black bean soup and tostones I've ever had and fondly remember. Tostones are a traditional dish commonly eaten in Puerto Rico, the Dominican Republic, and Cuba (where my father hails from). A fried, squashed plantain, it can be eaten alone or with a variety of dipping sauces, my favorite being Mayoketchup. Hope you enjoy a little taste of the Caribbean!

4 green plantains
canola oil
garlic powder

Start by soaking the plantains in hot water for about 10 minutes. This will help loosen the peel for easier removal. At the same time, fill a pot about halfway up with canola oil and let it sit over a medium low flame. If the oil becomes too hot, it will begin to smoke, a.k.a burn.

Remove the peel and segment each banana into four smaller pieces.
Now it's time to fry! You are ready to add the plantains when a few drops of water sizzle in the oil. Drop the plantain slices in the hot oil and fry until they turn slightly yellow (about a minute). Remove with a slotted spoon and place on a paper towel.

Place the fried plantain flat and squash down with the bottom of a glass or small plate.This will cause the tender middle to spread while leaving the fried coat intact. Return the squashed plantains to the oil and let them fry until golden.

For a traditional Puerto Rican dipping sauce, make some Mayoketchup! This can be done by combining 1 part ketchup to 2 parts mayonnaise and seasoning with some salt and garlic powder. Season the tostones with salt as well before serving.

1 comment:

  1. Love TOSTONES! They look scrumptious, fat & delicious This picture made my mouth WATER.